Preheat oven to 350 degrees. Lightly oil a 9-inch pie plate. Combine all ingredients with a pastry blender or 2 forks in a large bowl until crumbly; press evenly into prepared pie plate. Bake for 10 minutes or until golden. Cool to room temperature before filling.
½-1/3 package non-dairy malt-sweetened chocolate chips
¼ cup extra firm silken tofu
3 – 4 Tablespoons pure agave
1 teaspoon pure vanilla
Puree silken tofu in food processor. Melt chocolate chips in a double boiler and then add to tofu and blend thoroughly. Add agave and vanilla and continue to purée. Pour into baked/cooled piecrust and smooth evenly. Can be refrigerated overnight.
Cashew Cream Filling
½ cup raw cashews
1/3 cup water
¾ package of extra firm or firm silken tofu
4-5 Tablespoons agave (or to taste)
1 teaspoon vanilla
pinch sea salt
Blend cashews and water until smooth. Add other ingredients to food processor and process until smooth and creamy. Refrigerate until ready for use.
Box of strawberries (preferably organic)
Wash and slice strawberries and moisten with agave. Refrigerate up to 30 minutes.
To Assemble: Spread cashew cream over chocolate base and then in concentric circles arrange strawberry slices.
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